2min chapter

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1KHO 163: We're Meant to Work With Our Hands | Lisa Bass, Farmhouse on Boone

The 1000 Hours Outside Podcast

CHAPTER

How to Make Sourdough Bread

Sophie: I'm relying more heavily on damp tea towels, which you have to constantly re-wet so that way your dough doesn't get dried out. But if you don't and you're doing a long fermented dough like sourdough, it has to rise so long that the air will get in and then it'll get dried out on top. And so that is a really good solution if you're trying to do no waste or you don't want to use foil... Yeah. So food from scratch and then you talk about a handmade home. One of the things I was most interested in are the beeswax wraps because I've always seen them and I just wonder

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